Learn to use all salmon parts from head-to-tail
It is the season of sockeyes in Southcentral. Dip nets are out in full force this month with people filling their freezers, and one local chef wants to teach you about using all the pieces of your salmon catch, not just the fillets.
"It's about getting the most bang for your buck from your salmon harvest," said Aaron Apling-Gilmon, executive chef at Seven Glaciers restaurant in Girdwood. "There's a lot of parts that we in the restaurant industry know to use, and so we're just going to teach the home cooks how to do that as well."
Apling-Gilmon is teaching a class at the Anchorage Museum called "Urban Homestead Intensive: Nose-to-Tail Salmon". He'll teach the skills necessary to make recipes using the roe, bones, heads and bellies.
"The two biggest things are collars and bellies," he added. "If you have had toro, from the tuna belly, salmon is similar. Collars grilled are a delicacy; it's literally one of the best things you have ever had."
Apling-Gilmon will discuss the different species of salmon and teach people how to make recipes using the leftovers of each of the species.
"A lot of Asian cultures use the head often," Apling-Gilmon said. "It's really easy to make a delicious soup. You don't have to eat the whole head, but it makes a nutritious, delicious soup."
Other recipes will include making carpaccio, using the scrapings and skin crackers.
"At the restaurant, we use often the scrapings, so no matter how good you are at filleting there's always a little bit left," he added. "We scrape the bones, use the meat, leave that for tartare. The bellies are used for carpaccio or you can smoke the bellies, pick the meat off, super easy, and it's rich, fatty and delicious."
The Urban Homestead Intensive on salmon is Monday, August 6 and Tuesday, August 7 at the Anchorage Museum.
To register for the class, click here.
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